This study was conducted to evaluate the antifungal effect of some organic acid on frozen duck meat. The used organic acids for decontamination of frozen duck meat (breast and thigh) samples were acetic and citric acids in concentrations of (2%), (5%) and combination of both (2%) by soaking. Acetic acid (2% and 5%) decreased yeast and mold count (cfu/g) from 5.7×102 ± 0.17×102 (initial load) to 1.1×102± 0.05×102 and 0,46×102± 0.03×102 with a reduction percentage 80.7% and 91.9% in breast samples, and from 6.8×102 ± 0.2×102 (initial load) to 2.6×102± 0.15×102 and 1,1×102± 0.12×102 with a reduction percentage 61.7% and 83.8% for thigh samples, respectively. Citric acid (2% and 5%) decreased yeast and mold count (cfu/g) from 5.7×102 ± 0.17×102 (initial load) to 1.4×102± 0.18×102and 0.56×102± 0.03×102 with a reduction percentage 75.4% and 90.1% for breast samples, respectively, and from 6.8×102 ± 0.2×102 (initial load) to 3.4×102± 0.14×102and 1.3×102± 0.08×102 with a reduction percentage 50% and 80.8% for thigh samples, respectively. While, combination of both acids (2%) decreased the count with a reduction percentage 75.4% & 90.1% in breast and 50% & 80.8% in thigh ones. Acetic acid (5%) had the highest antifungal effect, therefore, it is recommended to improve safety of duck meat.